Subcategory A: Pumpkin/Squash Beer

Can range from pale to very dark depending on the underlying style
Clear to hazy is acceptable.
Perceived Malt Aroma and Flavor:
Can vary from low to medium-high depending on the underlying style
Perceived Hop Aroma and Flavor:
None to medium
Fermentation Characteristics:
Typical of underlying beer style
Varies with underlying style
Additional Notes:
Pumpkin/Squash beers are any beers incorporating pumpkins (*Cucurbita pepo*) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash aromas and flavors, ranging from subtle to intense, should be present. Pumpkin/Squash beer is not spiced, but may have flavors associated with other beer styles such as smoked beer, fruit beer, sour beer, etc. Spice aromas and flavors should be absent. Versions exhibiting spice aromas or flavors are categorized as Pumpkin Spice Beer, as Herb and Spice beer, or possibly as Experimental beer. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as pumpkin or squash used and related processing, or other factors which influence perceived sensory outcomes.*
Alcohol by Volume:
SRM Color: